Easy Classic Apple Crisp
There’s something about apple crisp and vanilla ice cream that feels like a warm hug at the end of a long day. I always say it’s comfort in a bowl, you know?
The way the soft, baked apples pair up with the nutty, crumbly topping… and then the ice cream gets all melty and sneaks into every nook and cranny. Yes, I’m drooling as I write this.
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This dessert is the kind of thing nobody turns down. It’s classic, it’s easy, and it never goes out of style. If you’ve ever had an apple crisp straight from the oven and thought, “Yep, I should definitely make this more often,” you’re in good company.
Stick around, because I’ll walk you through every step. We’ll chat about ingredients, tips for getting all those cozy flavors just right, and the absolute best way to serve it (spoiler: it involves ice cream, and lots of it).
Ingredients
Here’s everything you need to make a killer apple crisp and take it totally over the top with ice cream.
For the Apple Filling:
- 6 medium apples (mix of Granny Smith and Honeycrisp)
These two together? Magic. The Granny Smith bring tartness, the Honeycrisp bring sweetness and keep things from getting mushy. Don’t skip the mix if you can help it. - 1/4 cup granulated sugar
For that classic sweetness.
Pro tip: You can swap in coconut sugar if you’re feeling adventurous. - 1/4 cup light brown sugar
The brown sugar adds depth and that barely-there caramel flavor. Essential for real apple crisp flavor. - 1 tsp ground cinnamon
I love cinnamon, and honestly, I toss in a bit more if I’m feeling it. You do you. - 1/2 tsp ground nutmeg
Nutmeg makes it taste a little holiday-like. Totally boosts the warmth. - 1/4 tsp ground allspice
Not too much, just enough for a hint of kick. You could skip it, but why? - 2 tbsp fresh lemon juice
The lemon keeps the apples bright and sharp. No soggy, flat apple crisp here. - 1 tbsp cornstarch
Apples can get juicy when baked. Cornstarch helps thicken all that goodness so your crisp isn’t soupy.
For the Crisp Topping:
- 1 cup old-fashioned oats
Old-fashioned oats make the topping thick and chewy. Instant just won’t give you the same bite. - 1/2 cup all-purpose flour
Binds it all together. If you’re gluten-free, use your favorite substitute. - 1/2 cup light brown sugar, packed
This gives the topping that deep, caramel vibe you want. - 1/4 cup granulated sugar
Helps get that crisp, sugary crust. - 1/2 tsp ground cinnamon
Because you can never have too much cinnamon. Seriously. - 1/4 tsp salt
Salt brings everything to life. Don’t skip it! - 1/2 cup (1 stick) unsalted butter, cold and cubed
Cold butter = crumbly topping. Melted butter leads to sad, flat crisp. - 1/2 cup chopped pecans or walnuts (optional)
Want crunch? Toss some in. I lean pecan, but walnuts play nice, too.
To Serve:
- Vanilla ice cream
Get good stuff. Seriously, skip the generic tub. Go for a creamy vanilla bean version if you can find it. - Caramel sauce
You don’t need it, but let’s be honest… it’s kind of the best finisher.
How to Make Apple Crisp with Vanilla Ice Cream
Okay, here’s where the real fun starts. And you don’t need to be a fancy baker to get this right.
Just follow the steps!
1. Preheat and Prep
- Fire up your oven to 350°F (175°C).
- Grab a 9×9-inch baking dish. Lightly grease it. (Spray, butter, whatever you have.)
2. Deal with Those Apples
- Peel, core, and thinly slice your apples.
- Toss them right into a big bowl.
- Add both sugars, cinnamon, nutmeg, allspice, lemon juice, and cornstarch.
- Use your hands (it’s messy, but satisfying) to get everything covered.
- Pour the whole thing into your baking dish. Get an even layer.
3. Build the Best Crisp Topping
- In a medium bowl, mix oats, flour, both sugars, cinnamon, salt.
- Add the cold butter cubes.
- Use a pastry cutter. Don’t have one? Clean hands work. Pinch and rub until it looks like chunky wet sand.
- Stir in the nuts if using.
4. Assemble and Bake
- Sprinkle your topping all over those apples.
- Make sure every inch is covered. No naked apples allowed.
- Toss it into the oven. Bake 35–40 minutes.
Your kitchen will start to smell like apple pie and oatmeal cookies had a baby.
When is it done? The topping should look golden-brown and crisp. Poke the apples with a fork—they should be tender but not total mush.
5. Waiting Game (But Not for Long)
Let the crisp cool for 5–10 minutes. This is so the juices don’t go wild when you scoop it. I know, the waiting is the hardest part.
While you wait, scoop your ice cream. Load up bowls, don’t be shy.
6. Serve it Right
Spoon warm apple crisp into a bowl (or heck, straight from the dish if you’re solo).
Top with a generous scoop of vanilla ice cream.
Drizzle with caramel sauce if you have it. (If you don’t, go wild with a sprinkle of cinnamon or a bit of sea salt.)
Happy baking!
Apple Crisp with Vanilla Ice Cream
Ingredients
For the Filling
- 6 medium apples mix of Granny Smith and Honeycrisp, peeled, cored, and thinly sliced (about 900 g total)
- 1/4 cup granulated sugar 50 g
- 1/4 cup light brown sugar 50 g
- 1 tsp ground cinnamon 2 g
- 1/2 tsp ground nutmeg 1 g
- 1/4 tsp ground allspice 0.5 g
- 2 tbsp fresh lemon juice 30 ml
- 1 tbsp cornstarch 8 g
For the Topping
- 1 cup old-fashioned oats 100 g
- 1/2 cup all-purpose flour 65 g
- 1/2 cup light brown sugar packed (100 g)
- 1/4 cup granulated sugar 50 g
- 1/2 tsp ground cinnamon 2 g
- 1/4 tsp salt 1.5 g
- 1/2 cup 1 stick unsalted butter, cold and cubed (115 g)
- 1/2 cup chopped pecans or walnuts optional (60 g)
To Serve
- Vanilla ice cream
- Caramel sauce
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or similar-sized oven-safe dish.
- In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, allspice, lemon juice, and cornstarch. Toss until the apples are evenly coated. Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a medium bowl, mix together the oats, flour, brown sugar, granulated sugar, cinnamon, and salt. Add the cold butter cubes and, using a pastry cutter or your fingers, work the butter into the mixture until it resembles coarse crumbs. Stir in the chopped nuts if using.
- Sprinkle the topping evenly over the apple mixture.
- Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown and the apples are tender when pierced with a fork.
- Remove the crisp from the oven and let it cool for 5-10 minutes to allow the juices to settle.
- Scoop warm apple crisp into bowls and top with a generous scoop of vanilla ice cream. Drizzle with caramel sauce if desired.
